You are the salt of the earth" 2104Torch This is not funny. John wrote down what he saw in the prophetic vision that LORD Jesus Christ gave him. "The sky receded like a scroll rolling...
Rickie Beth
Don't even consider a ferchickentah food processor, unless you're a goy... if grating by hand is a bit much for you then the best method for prepping spuds for kugel-latkes is with a meat grinder.
You are the salt of the earth" 2103The phrase "salt of the earth" doesn't, I believe, mean literal "salt" placed on a literal "earth" (i.e., in the soil), but is instead a metaphor. So "salt" here...
Here:
This even better:
This one is my favorite:
POTATONIK SOURCE: "Secrets of a Jewish Baker" by George Greenstein
SPONGE:
1 c Warm water 1 1-2 pk Active dry yeast 1 1-2 c Bread or all-purpose flour DOUGH:
3-4 lb Potatoes, skin on 6 oz Yellow onions 1 sm Stale roll or 2 slices bread 1-2 c Bread or all-purpose flour 1 1-2 ts Salt Scant 1-2 tsp baking powder 1-4 ts Ground black pepper 1-2 c Vegetable oil 1-2 c Beaten egg Shortening for greasing pan SPONGE: In a large bowl sprinkle the yeast over the warm water; stir to dissolve. Add the flour and mix until smooth. Cover and set aside until it puffs up (about 20-25 min.)
DOUGH: Stir down the sponge. Scrub the potatoes, then grind or grate them with the skins on. Add the ground potatoes and onion to the sponge and stir until blended. Add the stale roll, flour, salt, baking powder, and ground pepper; mix until incorporated. Add the oil and egg and mix well. Drop the mixture out into 3 well greased 8 or 9 inch loaf pans. Each loaf should wiegh about 15 oz. Leave room for expansion-the Potatonik will rise in the oven.
BAKING: Bake with steam in a preheated 360F oven until the crust is brown and feels firm when gently pressed in the center with your fingertips (about 1 hr.) Let cool on a wire rack covered with a cloth for 5 min. to allow the loaves to steam. Invert and and tapout onto the rack. Serve warm. Potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325F until warm, or develops a hard crust if desired. ---
Sheldon
